Wednesday, November 3, 2010

Sesame Ginger Chicken



I am continuing the theme of making take-out food at home from scratch, which ultimately leads to one happy husband of mine! At first glance, I thought this recipe would be a lighter version of a favorite of mine, sesame chicken. After making and tasting the recipe the two are very different, leaving me to re-title the recipe to sesame ginger chicken. The sauce is made up of honey, pineapple juice, and soy sauce which gives the dish an added sweetness, without being too heavy. The ginger adds even more flavor and really becomes the star of the meal. I have said before that chicken from take-out restaurants has a tendency to be very tough. Made from home, the chicken is moist and tender. 

Sesame Ginger Chicken

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1 cup uncooked rice

2 tablespoons sesame seeds

2 pounds boneless, skinless chicken breast

2 tablespoons cornstarch

1 tablespoon olive oil

1/2 cup pineapple juice

1/4 cup honey

3 tablespoons soy sauce

2 tablespoons fresh ginger, grated

2 green onions, chopped

Prepare rice according to package directions; keep warm.

Place a large skillet over medium-high heat until hot; add 2 tablespoons sesame seeds and cook, stirring constantly, 3 to 4 minutes or until seeds are toasted. Remove seeds from skillet.

Cut chicken into 1 inch pieces. Combine chicken and cornstarch, tossing to coat.

Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook chicken pieces about 5 minutes on each side or until done. Reduce heat to medium, and stir in pineapple juice, honey, soy sauce, and ginger. Bring to a boil, and cook, stirring occasionally, 1 minute or until thickened. Remove skillet from heat.

Transfer chicken mixture to serving platter. Sprinkle with toasted sesame seeds and chopped green onions. Serve with warm rice.

Source adapted from:

One Year Ago Today: Spicy Pork Tenderloin with a Ginger-Maple Sauce

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